Artisan Cheese and Butter Making
4 March 2021
Honesty Cookery School
Join Louise Talbot, founder of Cutting the Curd to immerse yourself in all things cheese and dairy at the Honesty Cookery School!
You will receive a folder of theory and recipes and will learn how to turn either raw or supermarket milk/cream into halloumi, mascarpone, mozzarella and butter! This course is suitable for vegetarians as we will be using vegetarian rennet.
For those who have attended our Christmas cheese course this will provide some different skills and end products.
You will take home the cheese you’ve made – just make sure you have pizza bases and passata at the ready!
A light lunch will be provided combining some of the cheeses and mascarpone with Honesty bakery products.
All abilities welcome.